I'd like to see a face-off between the Vermont smoked pepperoni and the Margherita coarse grind pepperoni. Maybe Norma can conduct a single blind test. However, if you think that she will be inclined to make faces or grunts or coughs or makes some other gestures during the test that might tip off the which pepperoni is which, maybe then you can consider a double blind test with one of your regular testers in charge of the double blind test .

I donít know if Steve wants to do a face-off between the Vermont smoked pepperoni and the Margherita coarse grind pepperoni at market, but it would be fun. I promise not to make faces, grunts, coughs, or some other gestures. Steve hasnít tasted the Margherita coarse grind pepperoni at market yet. Steve only tasted the Margherita coarse grind pepperoni on the real Buddyís pizza. I also have the other pepperoni at market Steve purchased for me, so if Steve wants to we could try 3 pepperonis. Right now we donít have any taste testers, because I am not experimenting with any pizzas for them to taste test. I donít think some of my taste testers are too happy with me not experimenting more right now. If Steve has an extra stick of the Vermont smoked pepperoni I will gladly pay him for it. I wonder if Steve tried the Vermont smoked pepperoni on any of his Detroit style pizzas and put it under the cheese.

Hard to say for sure but I figure 24 sticks, 2-3 a week, at least 2 months I guess. Definitely cheaper by the case. 24 sticks cost less than twice what 7 sticks cost. Of course, I'm a lot closer to Vermont than you are. Shipping cost me $14

Steve and I did a face-off of the three pepperoni brands tonight at his home on a Neapolitan pizza made in his Airstream trailer. The dough was a Ischia dough. The Vermont pepperoni was the favorite, but the other two pepperoni brands were quite tasty too.

Steve and I did a taste test with Carando pepperoni, Vermont Smoked Pepperoni and the Margherita Coarse grind pepperoni today. I had hard time deciding if I liked the Vermont Smoke Pepperoni or the Carando pepperoni better when baked on a Lehmann pizza. The Carando pepperoni and the Vermont Smoked Pepperoni both curled when baked and both had about the same taste, except the Vermont Smoked Pepperoni was a little more spicy. I donít know why I like the Carando pepperoni about the same when baked on a Lehmann dough.

I got dinner from a newer place in Chicago tonight that is getting good press for their WFO pizza. Didn't finish it. I can tell by looks alone that Norma's would blow it away.

Marc and Jeff,

Thanks! I tried a new Lehmann formulation and all these pepperonis were really good on that pizza. I had a two day cold fermented Lehmann dough though. I wish I could do that all the time. The taste of the crust was a lot better.